The Happy Taco

Observed queso being hot held around 124°F in steam table. Queso was stored in double pans, which is likely the cause of the temperature abuse. TCS foods must be hot held at 135°F or above. COS by discarding.

Observed charro beans prepared yesterday not cooled to 41°F within 4 hours of reaching 135°F. Temperature of beans were 47°F in the center today. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding.

Observed chlorine sanitizer in 3-compartment sink and bar sanitizer bucket at 10 ppm. Concentration must be 50-100 ppm. COS by remaking bar sanitizer and adding bleach to 3-compartment sink. Concentration of both were corrected to 100 ppm.

Observed foil used to line surfaces of shelves and equipment in cook area. Foil is not permitted for this use unless changed daily (foil is not being changed daily). Foil must be removed.

Observed cheese shredder stored as clean but visibly dirty with cheese. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by washing.

Observed back door not tight-fitting and a sizeable opening at bottom of door. Doors must be tight-fitting to prevent entry of pests. This was noted on previous inspection. Must fix.

Observed time/temperature control for safety (TCS) foods in two back reach-in coolers being cold held above 41°F. Ambient temperature of cooler storing raw meats was 44°F and ambient temperature of cooler storing shredded cheese, milk, and sour cream was 43°F. [SEE TEMPERATURE OBSERVATIONS]. COS by discarding all except for raw meats; raw meats were moved to walk-in cooler. Do not store TCS foods in either unit until serviced.

Observed several pans of queso, birria, and ground beef prepared on previous days not cooled to 41°F within 6 hours of reaching 135°F. Temperature of queso was 45-47°F, temperature of birria was 49°F, and temperature of ground beef was 50°F; units these items were stored in were maintaining minimum cold holding temperature. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding.

Observed salmon not removed from package prior to thawing OR immediately after thawing as required. This was noted on previous inspection but not corrected. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS by discarding. Salmon was also 44°F.

Observed no lighting in walk-in cooler area/dish storage area. Lighting must be adequate. Must replace light bulbs.

Observed employee cooking chicken on grill and remove chicken from grill to slice on cutting board. Employee realized chicken was still raw and placed chicken back on grill. When chicken was finished cooking, employee placed back on same cutting board and cut using same knife. The cutting board and knife were both contaminated with raw chicken. Employee placed food in to-go container and attempted to serve. COS by placing chicken back on grill to kill any bacteria that may have been on chicken.

Observed glassware at bar visibly dirty with debris (not water stains). Equipment food-contact surfaces and utensils shall be clean to sight and touch. Also observed visible debris on bowls in chip/salsa area. COS by rewashing. PIC must ensure that dishes are being properly inspected when they come out of the dish machine.

Observed fruit fly roaming around in salsa pitcher in chip/salsa area. Also observed a few fruit flies in main kitchen. Must address issue. Make sure facility is maintained in a clean state to help deter them. Pest control may be required if they are still present. Salsa was discarded.

Observed both ice bins at bar left uncovered while not in active use. This was noted on previous routine inspection. Any food items that are not in active use must be kept covered to prevent any potential overhead contamination. COS by covering.

Observed significant mold build-up along silicone lining in dish machine area. Silicone is also separating from wall. Must fix.

Most recent inspection report obstructed by a plant. Score must be prominently displayed. COS by moving plant.

Observed employee handling dirty customer dishes in warewash area and failing to wash hands before handling clean dishes. 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P COS by coaching employee on when to wash and re-washing contaminated dishes.

Observed raw chicken and raw beef thawing together in vegetable sink. Chicken and beef do not share the same final cook temperature and should not be stored/thawed in direct contact with each other. Also, raw meats should not be thawed in vegetable sink. Must use neighboring meat sink. COS by moving chicken and beef. Vegetable sink was sanitized.

Observed raw piece of beef stored in a container containing ready-to-eat (RTE) food on bottom shelf of grill cooler. Must practice proper horizontal storage and ensure raw meats do not come in contact with RTE foods. COS by discarding.

Observed time/temperature control for safety (TCS) foods in back reach-in cooler and walk-in cooler being cold held above 41°F. Ambient temperature of reach-in cooler was 59°F and ambient temperature of walk-in was 57°F. TCS foods must be cold held at 41°F or below. COS by discarding. Do not store TCS foods in either cooler until fixed and minimum cold holding temperature can be maintained.

Observed several pans of queso prepared at 1PM not cooled to 70°F within 2 hours of reaching 135°F as a result of poor cooling methods. Containers were stored covered and stacked on top of each other in reach-in cooler. Employees were not monitoring temperature. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by reheating to at least 165°F and restarting cooling process using ice bath. Employees must monitor temperature of food as they cool.

Observed no soap at handwashing sink in warewash area. COS by supplying sink with soap.

Observed a cluster of dirty dishes stored in handwashing sink on cookline. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf COS by removing dishes and taking to warewash area.

Observed no paper towels at handwashing sink on cookline. COS by supplying sink with paper towels.

Observed improper cooling methods being used for salsa, beans, rice, and queso. Salsa and beans were cooling on ineffective ice baths, rice was cooling in walk-in cooler with ambient temperature of 57°F, and queso was cooling in covered pans that were stack on top of each other. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf COS by showing CFSM and staff how to make a proper ice bath for salsa and beans. Rice was moved to another cooler. Queso was reheated to restart cooling process as it did not reach 70F within two hours of reaching 135F.

Observed no thermometer in reach-in coolers. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Thermometers must be added to front of all coolers.

Observed no food thermometer at facility. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Food thermometers must be provided to monitor cooling/reheating temps, assess final cook temps, and cold/hot holding temps.

Observed Certified Food Safety Manager (CFSM) not following the responsibilities of the CFSM. There were multiple critical violations that have the potential to cause serious foodborne illness. Employees are not properly trained on food safety. If CFSM sees employees improperly handling food, they must correct and coach employees. Please see the responsibilities of the CFSM below: 511-6-1-.03(3)(d) - Certified Food Safety Manager Responsibility The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues. 2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of.

Observed uncovered drink stored on vertical broiler. Employee drinks must be in a disposable cup with a straw and lid and be stored away from food prep area. COS by discarding. Drinks may be stored on bottom shelf of steam table.

Observed large gap/opening at bottom of back door. Outer openings must be protected from entry of pests by having tight-fitting doors. Must install door sweep to prevent entry of pests.

Observed inspection report not posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Today's score must be posted.

Observed wall beneath prep sinks in complete disrepair. Also observed missing cove basing beneath handwashing sink on cookline. Both areas must be fixed.

Observed food not cooled to 41 degrees with in 6 hours. Must cool the foods from 135 to 70 degrees in 2 hours and from 70 degrees to 41 in 4 hours. The time starts when the food temperature reached 135 degrees. Make sure to leave the lid little bit open so that the steam escapes. COS by discarding.

Observed mold on the doors of freezer (reach in). Must clean thoroughly.

Observed employee improperly washing hands with out using soap. COS by washing hands with soap.

Observed time temperature control for safety of foods such as wings, chicken, pork etc cold held above 41 degrees. COS by discarding.

Observed soap not provided at both the hand sinks in the kitchen. COS by providing soap.

Observed dishes not being sanitized after cleaning. Must sanitize the dishes. COS by preparing sanitizer with a concentration of 100ppm.

Observed open drink cus in the kitchen. Must drink from closed cups. Personal items must be stored in designated area away from food and food contact surfaces. COS by discarding.

Observed several foods in the refrigerator not covered. Must always cover the foods.Cos by covering lids.

Observed open jugs of salsa and rice drink stored on the floor in the storage area. COS by moving to the refrigerator.

Must clean the gaskets and doors of the coolers. Must defrost the reach in freezer.